Tuesday, April 21, 2009
TMTT-Stuffed Border Burgers
I missed TMTT, I love blogs for recipes! Go visit everyone and see all the yummies they came up with! Lisa's post is about her friend's lasagna. We had lasagna too this weekend. MMM!
Ok, a disclaimer here. I did not follow this recipe exactly.
I did make the TexMex sauce, but didn't like it...I'm a plain ole ketchup and mustard gal or flavored mayo gal when it comes to my burger...oh, I do like pizza sauce if I'm making Italian Burgers. So I didn't use that. I don't know if it was the combo of sour cream and ketchup or what.
I also did not use the olives, as we don't like olives.
I also did not stuff the burgers, but mixed everything together and topped it with the cheese. For some reason I found it difficult to make 12 burgers from 1.5 lbs of ground beef (one for the bottom, one for the top).
Stuffed Border Burgers
Southern Living magazine, May 2004
1 1/2 pounds lean ground beef
1/2 cup finely chopped onion
1 (4.25-ounce) can chopped ripe olives, drained (omitted)
2 tablespoons ketchup
1 teaspoon chili powder
1 teaspoon fajita seasoning
6 (1-ounce) slices Monterey Jack cheese with peppers (sold as Pepperjack round here)
6 onion rolls, split and toasted
Tex Mex Secret Sauce (recipe follows)
Toppings: shredded lettuce, sliced tomatoes, guacamole
Combine first 6 ingredients.
Shape mixture into 12 (4-inch) patties.
Fold cheese slices into quarters; place cheese on each of 6 patties.
Top with remaining 6 patties, pressing to seal edges.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done.
Serve on rolls with Tex-Mex Secret Sauce and desired toppings.
Makes 6 servings
Tex Mex Secret Sauce
Southern Living, May 2004
1/2 cup sour cream
1/3 cup ketchup
1 (4.5-ounce) can chopped green chiles
1 tablespoon minced fresh cilantro
Stir together all ingredients. Cover and chill until ready to serve. Makes 1 cup